Traditionalmexicanshrimpcocktail Recipes

MEXICAN-STYLE SHRIMP COCKTAIL

Steps:

• Place clam juice and oregano in a saucepan; bring to a boil over medium-high heat. Add shrimp and stir just until shrimp turn pink and are not quite cooked through, about 2 minutes. Transfer shrimp to a bowl with a slotted spoon. Reserve liquid. Let shrimp cool to room temperature.
• Place chopped tomatoes, cucumbers, celery, red onion, and jalapenos is a mixing bowl. Add ketchup, cooking liquid from the shrimp, lime juice, cilantro, and hot sauce. Gently mix until ingredients are well blended.
• Chop shrimp into bite-size pieces, leaving a few whole for garnishes. Stir chopped pieces into the vegetable mixture. Wrap mixing bowl with plastic wrap. Place reserved shrimp in a bowl; wrap with plastic wrap. Refrigerate shrimp cocktail and reserved shrimp until thoroughly chilled, 2 to 3 hours.
• If mixture seems a bit thick, add a little tomato juice or pickle juice. Stir in avocado cubes. Serve, if possible, in clear glass bowls. Top with reserved whole shrimp and some cilantro leaves.

ORIGINAL MEXICAN SHRIMP COCKTAIL

Steps:

• Mix roma tomatoes, sweet onion, ketchup, tomato and clam juice cocktail, salsa, cilantro, salsa verde, lime juice, hot pepper sauce, and garlic in a glass salad bowl; cover and refrigerate until cold, about 1 hour. Cut tails from shrimp, if present, and gently fold into tomato mixture; stir avocado into shrimp cocktail.

MEXICAN SHRIMP COCKTAIL

Steps:

• Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.

MEXICAN-STYLE SHRIMP COCKTAIL

Steps:

• Bring 1 quart (1L) of salted water to a boil. Add the shrimp and let the water return to a simmer and poach for an additional minute or two. Scoop the shrimp out and place onto a rimmed baking sheet and chill 30 minutes. The shrimp can be made a day in advance and chilled until ready to serve.
• For the sauce, stir together the ketchup, lime juice, the Mexican hot sauce, olive oil and cilantro in a large bowl. This step can be completed a day in advance, stored in the refrigerator in an airtight container.
• In a small strainer, rinse the onion under cold water, then shake off the excess liquid, and add to the sauce. Peel, dice and add the jicama; dice and add the cucumber. Stir in the chilled shrimp and the avocado right before serving.
• Garnish with lime and serve with tostadas, chips, or saltine crackers.

TRADITIONAL MEXICAN SHRIMP COCKTAIL

Steps:

• Mix all ingredients in a large nonreactive container.
• Chill and serve with limes and Tabasco sauce.
• * Do not over-cook the shrimp, as they will become tough!
• Be careful when steaming the shrimp; you do not want it tough.

AUTHENTIC MEXICAN SHRIMP COCKTAIL (COCTEL DE CAMARONES ESTILO MEXICANO)

Steps:

• Mix onion with lime juice in a small bowl and allow to stand for 10 minutes. Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined.
• Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture. Gently fold in avocados. Cover and chill thoroughly, at least 1 hour.

MEXICAN SHRIMP COCKTAIL

Steps:

• In a large bowl, combine the first 5 ingredients. Stir in soda, Clamato juice, lime juice and ketchup. Add shrimp. Refrigerate, covered, at least 2 hours., Just before serving, add avocados. Serve with a slotted spoon and tortilla chips.

MEXICAN SHRIMP COCKTAIL

Steps:

• Dice shrimp into small bite-sized peices and place in a large mixing bowl.
• Chop tomatoes, cucumber, celery, onion, cilantro and jalapeno. Add into the bowl with the shrimp. Add in finely minced garlic.
• In a separate mixing bowl, make the juice by adding in tomato juice, ketchup, lime juice, hot sauce, prepared horseradish, pepper and salt. Stir until well combined.
• Pour the sauce mixture over the shrimp and vegetables. Refrigerate until ready to serve. Add in diced avocados just before serving. Ladle into a fancy cup or individual serving bowls and enjoy!

JIM'S " MEXICAN SHRIMP COCKTAIL"

Steps:

• Combine all ingredients in a medium bowl except cilantro.
• Cover and marinate in refrigerator, stirring occasionally, at least 2 hours, but overnight is better.
• Just before serving, stir in cilantro.
• I use Zesty Italian dressing and RoTel tomatoes, but you can use whatever dressing you prefer.

SHRIMP COCKTAIL-MEXICAN STYLE

Steps:

• Place shrimp in a large bowl.
• Stir in garlic, red onion and cilantro.
• Mix in Clamato, ketchup, lime juice, minced serrano and horseradish.
• Season with salt.
• Cover and refrigerate 2-3 hours.
• Stir in avocado when ready to serve so it doesn't get too mushy.

CLASSIC MEXICAN SHRIMP COCKTAIL

Steps:

• Mix all ingredients (except avocado) in large pot, stir well. Refrigerate for at least 2-3 hours. Serve in glass bowls. Garnish with diced avocado.

MEXICAN SHRIMP COCKTAIL

Steps:

• Place tomatoes in glass dish and sprinkle with salt; let stand for 1 hour.
• Transfer tomatoes to a food processor and puree until smooth; season with salt & pepper.
• In another bowl, mix orange juice, lime juice, Worcestershire sauce and horseradish; add to tomatoes.
• In another bowl combine cucumber, avocado, shrimp and cilantro.
• In large sundae glasses, add shrimp, cukes, avacado, shrimp mixture and spoon sauce over it.
• Garnish with celery stalks and add hot sauce as desired.